Craft Talk #1: Brewing Rituals, Global Beans, and Coffee Conversations
Photo by @jamievlong
I don’t always care to drink; I care to craft and be around the beverage.
Right now, I have 3 different coffee brewing methods: pour-over, French press, and a cezve, a Turkish pot.
I also have 2 grinders: an extremely affordable piece, and a manual hand grinder my partner brought home from her trip to Cuba.
I’m looking over at our spice shelf that holds all these items wondering which of the 4 viable beans I’ll choose to brew.
It’s been a while since I’ve had that kind of variety.
The last I had a gaggle of coffee beans in my kitchen was back in my barista days at Starbucks.
While I grapple with the freedom of choice, I can’t fight my own hyperawareness.
Each bag of beans on my shelf represents a stratum of emotions, symbols, and heritages.
It’s what surrounds my morning brew that beckons me to write about it.
These different coffees are produced in countries like Panama, Kenya, Columbia, Ethiopia, and El Salvador.
Places I know so little about.
I romanticize a global economy as an invitation to learn more about my continental neighbors.
Where is your morning coffee produced?
The answer might be hidden in plain sight. Maybe you’ll need some light research.
I haven’t chosen which beans to brew yet.
I’m still sipping my bootleg Gatorade, water, lime, and a pinch of sea salt.
I’ve made it a point to always hydrate before having coffee.
I don’t want to drink coffee.
Not right here or right now.
It’s become a social ritual these past few weeks.
The beginning of this social ritual was when I met Alejandro at Coffee Republic, a spot in Georgetown.
We were ecstatic to see each other again, but the espresso was not worth the trip.
We sojourned to another shop, Bourbon.
I discovered Bourbon Coffee by jogging too far on Rock Creek Trail.
We café hopped together for the first time and have repeated this ritual of running to new coffee shops in the DMV Area at least once a week.
Amid our trips, we visited Little Hat Coffee per my friend, Michael’s recommendation.
Fast forward a month, and I’m there almost every day, even after I visit new shops.
I come back to talk about what I’ve experienced with Frankie and Wan.
We shoot the ish about life and talk about the craft.
These fellas are always trying to improve what they have.
I remember my 2nd or 3rd time there; they were tweaking the espresso machine to get the best shot for the Nayarit beans.
I adore being around this energy and going out into the world.
It’s necessary, and so is sitting alone, brewing alone, and pontificating over hot brown juice.
I’ve finished my bootleg Gatorade.
My French press is calling.
What I’ll drink today is still to be determined.
Reach out @justdavidjones and let me know what you’re drinking today and where it came from.